Qing Liu

Effects of high intensity unltrasound on structural and physicochemical properties of myosin from silver carp.

Ru Liu, Shan-bai Xiong, Yicheng Fu, 2017, Ultrasonics sonochemistry.

Gelling Properties of Fish/Pork Mince Mixtures.

J. Regenstein, Ru Liu, Shan-bai Xiong, 2016, Journal of food science.

Aggregation and conformational changes of silver carp myosin as affected by the ultrasound-calcium combination system.

Ru Liu, Tao Yin, Y. Xie, 2018, Journal of the science of food and agriculture.